What's wrong with the cromboloni?
I almost went crazy because of this hype, how it became a question mark in my mind, this hype just happened. Recently, there has been a big event happening in the culinary world. That croissants have become very famous and are being hyped on social media. It started because a very famous pastry shop in the capital city of Jakarta, called Monsieur Spoon, which is a French bakery café, released their newest menu called 'Cromboloni'.
Cromboloni is taken from the name 'Cro' from croissant and 'mboloni' from bomboloni. A combination of croissants filled with fillings like bomboloni. This dessert has become so adored by many people that people even queue up to buy it. There is a bakery café in the city of Medan that sells a cromboloni menu where the queue can be very long. You'll be lucky if you get it because their café even gets a bad rating because the queues are so bad.
Making cromboloni with puff pastry
So, at first I was curious about cromboloni but didn't want to waste time queuing like most people. I tried making it from puff pastry bought in a package, just shaped it like cromboloni. As a reference, these cromboloni are round and similar to Gerry's snail shell in the Spongebob cartoon.
I tried to make it from puff pastry but unfortunately it was very hard and the texture was very different from croissants. It's very dense and there aren't even any air bubbles in it. It does look very similar to real cromboloni, but seriously, it tastes really weird and I didn't find anything appealing in terms of taste and texture.
I made it very similar, with matcha and chocolate topping then sprinkled with sugar and sliced almonds. The filling of the cromboloni is also very luxurious and is filled with a lot of whipped cream. Even though it tastes good, I didn't get anything as extraordinary as I expected when I first tried it.
Then in the second experiment, I made it myself, a dough that I created myself like some of the recipes on YouTube. I made it with common bread ingredients, but there is one different ingredient which is croissant butter. It turns out that is the key to making croissants that have air bubbles and lots of layers.
But apparently, in the middle of making croissant dough, my mixer broke and broke. Finally I used my own hands and it failed. In fact, I knew it was a failure from the start. My mixer was damaged and broken. So, I didn't even take after photos of making dough croissants because the shape of the croissants I made was so bad. Worse than I used puff pastry.
Finally, I Gave Up
Well, after many things that harmed me, I even had to take my mixer to a service center, I finally chose to just buy it at a coffee shop that sells cromboloni. They have just launched a new menu, Croissants with various flavors. There are 3 flavors they sell; cromboloni biscoff lotus, chocolate and matcha. Actually I wanted to buy the matcha flavor but because it was out of stock and not restocked today, so I chose to order the lotus biscoff cromboloni.
Interestingly, the cromboloni here can be requested to be microwaved again and you can enjoy them warm. I like the lotus biscoff filling which is not too sweet. The whipped cream filling mixed with Biscoff spread is also very delicious and of course not too sweet either.
Finally I can enjoy a cromboloni without having to be tired of making it. It seems like this is not recommended to make at home because it is really difficult. The level of difficulty is higher than making bread. Of course, I got cromboloni at the coffee shop on Jl Kalingga, precisely at Me& Coffee Shop.
See you the next time hive friends!
Editing by Lightroom and VN iphone 11
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I also notice that croissants are getting a hype on social media! If it will also become famous in Philippines, for sure a lot will become a croissant lover lol..
It's okay maybe one day you can create a good croissant and share your success here..I think you love baking and for sure you would love to try making croissant breads again!
No, I think I'm going to stop making croissants because that's not my skill :D
I see, but who knows one day maybe someone can teach you how to properly do that :)
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One of the reasons for the massive hype "because very photogenic" and perhaps homemade failure happened cause of too warm dough and butter? Making homemade pastry requires lots of fridge sits and proper way of folding, thin rolling out also :) maybe they weren't real deal photo, but taste is still there :D
It seems easy to see some of the master chef content :D
I have tried to make my own cromboloni, and failed wwkwkw
I felt you when I saw your post and I laughed at it :D
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